Gallery: Beef and bourbon on the menu

Peter Karpinski, the head of Sage Restaurant Group, and a handful of key execs and restaurant personnel gathered outside Cleveland just before Christmas to sample the best (and only) locally made bourbon and beef from five of the top cattle ranches across the country. Their goal was to identify the best steak to serve at their Urban Farmer concept set to open this spring, while sampling the uniquely distilled Cleveland Whiskey. On previous trips, the team already identified some closer-to-Cleveland beef purveyors to feature on the menu when the restaurant opens this spring. Beyond being a modern steakhouse, as Sage describes it, the restaurant will have a strong farm-to-table focus.